Tariyal Patata
Crispy, golden pan-fried potatoes with a light, crunchy coating and soft, fluffy centres. This Gujarati-style dry sabzi gets a gentle zing from green chillies and a fresh finish from coriander leaves. Perfect as a quick side alongside roti, dal, or khichdi, it comes together in under 30 minutes with just a handful of pantry staples.
For 4 servings
- prep · ~5 min
Slice the potatoes thin and even.
Peel the potatoes and slice them into thin rounds, about 3 mm thick. Aim for uniform slices so they cook evenly. Rinse the slices once in water and pat them thoroughly dry with a kitchen towel — any extra moisture will stop them from crisping up.
TIPUse a sharp knife or a mandoline. Consistent thickness means every slice finishes crisp at the same time. - prep · ~1 min
Season the potato slices.
In a mixing bowl, toss the dried potato slices with salt, turmeric powder, and red chilli powder. Mix well with your hands until every slice carries a light, even coat of the spices.
- temper · ~2 min
Make the tempering.
1.Heat the oil in a wide, heavy-bottomed kadai or frying pan over medium heat.2.Add mustard seeds and let them splutter for about 30 seconds.3.Add cumin seeds and asafoetida, stirring for 10 seconds until fragrant.4.Drop in the slit green chillies and toss them in the oil for 15 seconds.TIPWait until the oil is shimmering, not smoking. Mustard seeds should pop vigorously the moment they hit the pan. - fry · ~4 min
Fry the potatoes in a single layer.
Spread the seasoned potato slices in the pan in a single layer. Do not crowd them — if your pan is small, cook in two batches. Let them sizzle undisturbed over medium heat for 3–4 minutes until the undersides turn golden and crisp.
TIPAn overloaded pan steams the potatoes instead of frying them. Use two batches if needed and keep the first batch warm in a low oven. - fry · ~4 min
Flip and crisp the other side.
Gently flip each slice with a spatula. Continue frying the second side for another 3–4 minutes until golden and the edges start curling. The potatoes should be crisp outside and tender inside.
TIPIf the pan gets too dry, drizzle 1 teaspoon of oil around the edges. A touch of extra fat at this stage boosts crunch. - garnish · ~1 min
Finish with lemon and fresh coriander.
Transfer the fried potatoes to a serving bowl. Squeeze the lemon juice over the top, scatter the chopped coriander leaves, and toss gently once. Serve immediately while hot and crisp.
TIPDo not cover the bowl after adding lemon — trapped steam kills the crispness. Serve straight from the pan to the plate if possible.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse and thoroughly dry potato slices to remove excess starch and ensure maximum crispness.
- 2Use a mandoline for uniformly thin 3mm slices so every piece cooks at the same rate.
- 3Cook in a single layer without overcrowding the pan, or steam will replace the golden crust.
- 4Let the first side fry undisturbed for a full 3–4 minutes to develop a deep golden sear.
- 5If the pan looks dry after flipping, drizzle a teaspoon of oil around the edges for extra crunch.
- 6Serve immediately after adding lemon juice — covering traps steam and kills the crisp texture.
- 7For a make-ahead shortcut, slice and season the potatoes up to 2 hours ahead; keep covered at room temp.
Adapt it for your goals.
Low-oil
Use a non-stick pan and only 1 tablespoon of oil; the potatoes will be less crisp but still tender and flavorful — ideal for a lighter everyday meal.
peanut temperedPeanut-tempered
Add a handful of roasted peanuts along with the mustard seeds for a nutty crunch and extra protein, common in Gujarati-style potato dishes from the Saurashtra region.
spicy tangySpicy-tangy
Double the green chillies and swap lemon juice for a splash of amchur (dry mango powder) for a sharper, more puckering sourness that lingers.
Why this is on our healthy list.
Rich in Vitamin C
Potatoes provide a good source of vitamin C, especially when cooked with the skin-like peel (though here peeled), and the final lemon juice boosts absorption.
Gut-Friendly Spices
Asafoetida and cumin seeds are traditionally used in Gujarati cooking to aid digestion and reduce bloating, making this a stomach-soothing side dish.
Minimal Added Fat
With just 3 tablespoons of oil for the whole batch, each serving is relatively light compared to deep-fried potato dishes, relying on smart pan-frying technique instead.
Frequently asked questions
Either the pan wasn't hot enough when you added the potatoes, or the slices still had moisture on them. Always pat them bone-dry after rinsing and let the oil shimmer before adding.
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